Adobong Kangkong (Water Spinach)
A simple and flavorful side dish featuring water spinach (kangkong) cooked in adobo sauce. A quick and easy vegetarian option, great as a side to grilled meats or fish. Soy sauce replaced for safe alternative.
10m prep + 15m cook4 servingsSafety: 100/100
SHELLFISH-free
80 cal|3g protein|10g carbs|4g fat|4g fiber
Ingredients
- 1 bunch Water spinach (kangkong)
- 1/4 cup Coconut aminos
- 2 tbsp Vinegar
- 3 cloves Garlic
- 1/2 tsp Black pepper
- 1 tbsp Olive oil
Instructions
- 1Wash and trim water spinach (kangkong).
- 2Heat olive oil in a skillet over medium heat.
- 3Sauté minced garlic until fragrant.
- 4Add water spinach, coconut aminos, vinegar, and black pepper.
- 5Stir-fry until water spinach is wilted and tender, about 5-7 minutes.
- 6Serve hot.
Substitutions
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Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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